Sauces
Japanese
JapaneseTeriyaki Sauce
A glossy sweet-savoury Japanese glaze for salmon, chicken and stir-fries. Basic stirs a quick soy-and-honey mix; Better simmers soy, mirin and ginger to a proper sticky glaze; Ultimate builds an authentic tare with sake, mirin and a touch of dashi.
Vegetarian
Vegan
Dairy-free
Nut-free
Better version
Made properly with mirin, fresh ginger and garlic for a sticky glaze.
Per serving£0.60
Total cost£2.40
Time18 min
Ingredients for 4
- 100 ml light soy sauce
- 80 ml mirin
- 50 g soft brown sugar
- 1 tbsp fresh ginger , finely grated
- 1 clove garlic , crushed
- 1 tsp cornflour , mixed with 1 tbsp cold water
Method
- Put the soy sauce, mirin, sugar, ginger and garlic in a small saucepan.
- Bring to the boil, then simmer for 6-8 minutes until slightly reduced and fragrant.
- Stir in the cornflour slurry and simmer for a further 1-2 minutes until the sauce is glossy and coats the back of a spoon.
- Strain out the aromatics if you prefer a smooth glaze, or leave them in, then use to glaze or dip.
Equipment
The three ways, side by side
Budget
A fast store-cupboard mix of soy, honey and ground ginger.
Better
Made properly with mirin, fresh ginger and garlic for a sticky glaze.
Ultimate
An authentic tare with sake, mirin and dashi simmered to a deep, lacquered glaze.